Nutritional Facts

Directions

Place popcorn in a large bowl; set aside. In a large heavy saucepan, combine the brown sugar, water, corn syrup, butter and salt. Bring to a boil over medium heat, stirring constantly. Continue cooking, without stirring, until a candy thermometer reads 270° (soft-crack stage).

Remove from the heat; stir in vanilla. Pour over popcorn; stir to coat. When cool enough to handle, quickly shape into balls.Yield: 6 servings.

Editor's Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.

Originally published as Popcorn Balls in Taste of Home
October/November 2001, p63